When the winter chill sets in, I find myself craving a warm and comforting bowl of chili. That’s why I decided to create this heart-healthy vegetarian lentil bean medley chili: a vegetable-packed, soul-warming recipe that is both healthy and delicious. The best part? It’s incredibly easy to make, so you can enjoy it any day of the week.
Satisfying and nutritious meals for your family
As someone who loves hearty and flavorful meals, I create recipes that are both satisfying and nutritious. That’s why I’ve loaded this chili with a variety of beans, lentils and vegetables, which provide plenty of fiber, protein and essential nutrients. Plus, it’s a bit spicy, which adds an extra kick of flavor that I love. And, as a busy mom, I appreciate that this recipe makes plenty of leftovers, so I can enjoy it for lunch or dinner throughout the week.
Is vegetarian chili a recipe you make often during the winter months?
Good To Know
Avocados are rich in potassium, fiber and monounsaturated fats.They are known to lower blood pressure and cholesterol and to protect against stroke and heart attack.
Did you know that beans boost heart health by lowering high blood pressure, cholesterol levels and the risk of heart disease?
Substitutions
Use your favourite beans instead of bean medley.
Zucchini and sweet potatoes can work well in this lentil bean chili.
Make it
Vegan – Omit the cheese and sour cream.
Gluten free – The recipe has no gluten
Dairy free – Omit the cheese and sour cream.
Add meat – You can add raw ground beef (or your favourite meat) to be cooked in the pot right before adding the bell pepper, carrots and celery. Or cook the ground meat separately and add as much as you need to your bowl, right before eating.
Extra health points
Optional toppings for this delicious vegetarian lentil bean medley chili, are grated cheese, sour cream, avocado slices, tortillas, tortilla chips and cilantro. Also, you can serve the chili with quinoa or rice. If you choose quinoa, it will increase the protein content of the chili and the amount of fiber and antioxidants that protect the heart by lowering the levels of blood sugar and cholesterol.
Storing, freezing and reheating tips
Store
In the fridge in an air-tight container for up to 5 days.
Freeze
For up to 3 months in a freezer-safe container. Don’t forget to label the container with the name of the recipe and the date you made it on.
Reheat
In the microwave or in a small saucepan on the stovetop.
Watch how to make it step-by-step!
Heart-Healthy Vegetarian Lentil Bean Medley Chili
- Prep Time: 15 min
- Cook Time: 45-60 min
- Total Time: 60-75 min
- Yield: 8 servings 1x
Description
This heart-healthy vegetarian lentil and bean medley chili is the perfect example of a tasty and healthy recipe. With a variety of vegetables and plant-based protein, it’s packed with nutrients that will nourish your body and keep you feeling full and satiated. Plus, the combination of spices and herbs adds depth and complexity to the flavor, making it a dish that you will truly enjoy cooking and eating. And, with its easy-to-make recipe, it’s perfect for those busy weeknights when you want something delicious and healthy, without spending hours in the kitchen.
Ingredients
- 1 tbsp coconut oil
- 1 onion, diced
- 5 cloves garlic, minced
- 1 yellow bell pepper, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cans (15 oz. each) bean medley
- 1 can (28 oz.) diced tomatoes
- 1 can (28 oz.) crushed tomatoes
- 1/3 cup dry red lentils
- 1 tsp sea salt
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
Topings
- sour cream
- grated cheese
- avocado slices
- tortilla chips
- tortillas
- cilantro
Serve with cooked rice or cooked quinoa.
Instructions
- Cook the onion and garlic in coconut oil until the onion is translucent (5-10 minutes). Stir often.
- Add the bell pepper, carrots and celery. Stir and cook for 5 minutes.
- Mix in the bean medley, diced tomatoes and crushed tomatoes.
- Stir in the lentils, sea salt, chili powder, cumin and smoked paprika. Stir well.
- Bring everything to a boil, then turn the heat down and simmer, covered, until the veggies are cooked. Between 45 and 60 minutes. This time will vary, depending on how big your veggie pieces are. Stir occasionally.
- Taste to check if the veggies are cooked and if more spices are needed.
- Remove from heat.
- Serve with cooked rice or cooked quinoa. Add your favourite toppings.
- Serve warm or hot.
- Enjoy!
Notes
I like my vegetarian lentil chili to be packed with veggies and to have a thick consistency. If you prefer it thinner, add 1-2 cups of vegetable broth.
If you’d like to add meat (ground beef for example) to this dish, add it between steps 1 and 2. Or, you could cook the meat separately and add it to your bowl right before eating.
I love these stackable meal prep containers. They are made of glass and are microwave, freezer, oven and dishwasher safe. Perfect for this chili!
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